Recipes

Cold Oven Pound Cake

Cold Oven Pound Cake

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Ingredients

Makes: 12 To 16 Servings

Instructions

  • Place A Rack In The Center Of The Oven.
  • Do Not Preheat The Oven.
  • Grease The Bottom And Sides Of A 10″ Tube Pan Lightly With Vegetable Shortening.
  • Dust With Flour, Shake Out The Excess Flour, And Set The Pan Aside.
  • Place The Flour In A Medium-Size Bowl And Stir In The Salt.
  • Set Aside.
  • Separate The Eggs, Placing The Yolks In A Medium-Size Mixing Bowl And The Whites In A Large Mixing Bowl.
  • Set The Whites Aside.
  • Whisk The Milk And Vanilla Into The Yolks Until They Are Well Blended, And Set The Mixture Aside.
  • Beat The Egg Whites With An Electric Mixer On High Speed Until Soft Peaks Form, About 2 Minutes.
  • Set Them Aside.
  • Place The Butter, Shortening, And Sugar In Another Large Mixing Bowl, And With The Same Beaters, Beat On Medium-High Speed Until The Mixture Is Well Creamed And Lightened In Color, Beating For 2 Minutes And Scraping Down The Sides Of The Bowl Once Or Twice.
  • Reduce The Mixer Speed To Low And Blend In A Third Of The Flour Mixture Until Combined.
  • Add Half Of The Milk Mixture Until Combined.
  • Add Another Third Of The Flour, Then The Second Half Of The Milk, Then The Last Of The Flour.
  • The Batter Will Be Thick.
  • Remove The Beaters, And Pour The Beaten Egg Whites On Top Of The Cake Batter.
  • Fold The Whites Into The Batter With A Rubber Spatula, Using An Over-And-Under Folding Method, Just Incorporating The Whites.
  • Turn The Batter Into The Prepared Pan, And Smooth The Top.
  • Place The Pan On The Center Rack Of The Cold Oven.
  • Shut The Door.
  • Now Heat The Oven To 300°F.
  • Bake The Cake For 45 Minutes.
  • Increase The Oven Temperature To 325°F.
  • Bake Until The Cake Is Golden Brown And A Toothpick Inserted In The Center Comes Out Clean, About 30 Minutes.
  • Remove The Cake From The Oven, And Let The Cake Cool In The Pan On A Wire Rack For 20 Minutes.
  • It Will Fall About An Inch As It Cools.
  • Run A Knife Around The Edges, And Invert The Cake Once And Then Again So It Rests Right Side Up On The Rack.
  • Let The Cake Cool For 1 Hour Before Slicing.
  • The Crust Will Be Delicate And Crispy.
  • This Cake Stores Well Up To A Week At Room Temperature And Can Be Frozen For Up To 6 Months.

Notes & Wine Advice

Cake Note:

Gloria Smiley Uses Gold Medal All-Purpose Flour, So Use Your Favorite All-Purpose Flour.
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Course; Cake

Brown Derby Grapefruit Cake

Brown Derby Grapefruit Cake

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Ingredients

Makes: 12 To 16 Servings

Cake

Grapefruit Frosting

Garnish

  • Reserved Grapefruit Slices
  • Grated Grapefruit Zest

Instructions

  • For The Cake, First Wash And Pat The Grapefruit Dry.
  • Zest The Grapefruit To Yield 1 Tablespoon Finely Grated Grapefruit Zest, And Set This Aside For The Frosting.
  • With A Sharp Knife, Cut The Skin And Pith Off The Grapefruit.
  • Hold The Fruit Over A Bowl To Catch The Grapefruit Juice.
  • You Will Use This Juice In The Cake, And You Need A Scant ½ Cup Juice.
  • If You Don’t Collect Enough Juice, Make Up The Difference In Water.
  • Set The Juice Aside For The Cake.
  • Meanwhile, Carefully Cut The Peeled Grapefruit Into Sections, Removing The Membrane And Keeping The Slices Whole.
  • Set The Slices Aside In A Sieve To Drain, And Then Pat Them Dry With Paper Towels.
  • You Will Use These Between Layers And On Top Of The Finished Cake.
  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Set Aside An Ungreased 9″ Springform Pan.
  • Sift Together The Flour, Sugar, Baking Powder, And Salt Into A Large Mixing Bowl.
  • Add The Oil, Egg Yolks, And Lemon Zest.
  • Add The Reserved Scant ½ Cup Grapefruit Juice.
  • Blend With An Electric Mixer On Medium Speed Until Smooth, About 1 Minute.
  • In A Large Bowl, Place The Egg Whites And Cream Of Tartar.
  • Beat With Clean Beaters On High Speed Until The Whites Come To Stiff Peaks, But Are Not Dry, 3 To 4 Minutes.
  • Fold The Egg Whites Into The Batter Until Just Blended.
  • Turn The Batter Into The Springform Pan, And Place The Pan In The Oven.
  • Bake Until The Cake Is Golden Brown And The Top Springs Back When Lightly Pressed In The Center, 28 To 32 Minutes.
  • Remove The Cake From The Oven, And Let It Cool Completely In The Pan, About 1 Hour.
  • Meanwhile, Prepare The Frosting.
  • Place The Cream Cheese And Butter In A Large Mixing Bowl, And Blend With An Electric Mixer On Medium-Low Speed Until Creamy, About 30 Seconds.
  • Add The Confectioners’ Sugar, The Reserved Grapefruit Zest, And Vanilla, And Blend Until Smooth, 30 To 45 Seconds More.
  • Increase The Speed To Medium And Beat Until Fluffy, About 1 Minute.
  • Set Aside.
  • When The Cake Has Cooled, Run A Knife Around The Edges, And Remove The Collar Of The Springform Pan.
  • Carefully Slice The Cake Away From The Bottom Of The Pan, And Place The Cake On A Wire Rack.
  • With A Serrated Knife, Carefully Slice The Cake Crosswise To Make 2 Layers.
  • Place The Bottom Layer On A Cake Plate, And Spread It With About ½ Cup Of Frosting, Spreading To The Edges.
  • Place About 12 Or 13 Sections Of Grapefruit On Top Of The Frosting, Placing The Sections On In 2 Concentric Circles.
  • Press Down On The Sections So They Stick To The Frosting.
  • Flip The Top Cake Layer Over To Expose The Cut Side, And Spread This With About â…“ Cup Of Frosting.
  • Flip This Layer Frosting Side Down Onto The Grapefruit.
  • With The Remaining Frosting, Frost The Top And Sides Of The Cake Using Clean Strokes.
  • Arrange The Remaining 7 To 8 Slices Of Grapefruit In A Spiral, Or Arrange As You Wish, On Top Of The Cake.
  • If Desired, Sprinkle Grapefruit Zest On Top.
  • Slice And Serve.
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Course; Cake / Fruit

New York Cheesecake

New York Cheesecake

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Ingredients

Makes: 12 To 16 Servings

Crust

  • ¼ Cup Granulated Sugar
  • ½ Teaspoon Vanilla Extract
  • 1 Cup Sifted All-Purpose Flour
  • ½ Cup 1 Stick Cold Unsalted Butter, Cut Into Tablespoons

Filling

Instructions

  • For The Crust, Place A Rack In The Center Of The Oven, And Preheat The Oven To 375°F.
  • Set Aside A 9″ Ungreased Springform Pan.
  • Place The Sugar And Vanilla In A Food Processor Fitted With A Steel Blade.
  • Pulse Until Combined, About 6 Times.
  • Add The Flour And Pulse 10 Times.
  • Add The Cold Butter And Pulse Until The Mixture Is Crumbly, About 15 Times.
  • Turn The Dough Into The Springform Pan, And Press The Dough To Evenly Cover The Bottom Of The Pan.
  • Line The Outside Of The Pan With Aluminum Foil.
  • Place The Pan In The Oven, And Bake Until The Crust Has Lightly Browned, 22 To 25 Minutes.
  • Remove The Pan From The Oven, And Let It Cool To Room Temperature.
  • Meanwhile, Prepare The Filling.
  • Increase The Oven Temperature To 500°F.
  • Place The Cream Cheese, Sugar, Flour, Lemon And Orange Zests, And Vanilla In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Combined And Well Blended, About 2 Minutes.
  • Scrape Down The Bowl.
  • Add The Eggs And Egg Yolks One At A Time, Beating On Medium Until Well Combined.
  • Add The Cream And Salt And Beat Until Smooth, 1 Minute More.
  • Pour The Filling Into The Prepared Crust, And Place The Pan In The Oven.
  • Bake Until The Top Of The Cheesecake Begins To Brown, About 10 Minutes.
  • Reduce The Oven Temperature To 200°F And Bake Until The Filling Sets, About 1 Hour More.
  • Remove The Pan From The Oven And Let It Cool Completely On A Wire Rack.
  • Cover The Pan With Plastic Wrap And Chill At Least 8 Hours Or Overnight.
  • To Serve, Remove The Collar Of The Springform Pan, Slice, And Serve.
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Course; Cake

La Fonda Pudding Cake

La Fonda Pudding Cake

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Ingredients

Makes: 8 To 12 Servings

  • Butter And Flour For Prepping The Pan
  • 10 To 11 Square Graham Crackers
  • 3 Large Eggs At Room Temperature, Separated
  • 1 Cup Granulated Sugar
  • ½ Teaspoon Vanilla Extract
  • â…› Teaspoon Salt
  • 1 Cup Finely Chopped Walnuts Toasted And Divided
  • 1 Teaspoon Baking Powder

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 275°F.
  • Lightly Butter And Flour An 8″ Square Baking Pan.
  • Shake Out The Excess Flour, And Set The Pan Aside.
  • Place The Graham Cracker Squares In A Plastic Bag And Crush With A Rolling Pin, Or Place In Batches In A Food Processor Fitted With A Steel Blade And Pulse Until Finely Crushed.
  • Set Aside 1 Cup Crushed Graham Cracker Crumbs.
  • Place The Egg Yolks In A Medium-Size Bowl, And Beat With An Electric Mixer On Medium Speed Until Thick And Lemon Colored, 2 To 3 Minutes.
  • Gradually Beat In The Sugar Until Thickened.
  • Blend In The Vanilla And Set Aside.
  • In A Small Bowl, Stir Together The Graham Cracker Crumbs, Salt, Walnuts, And Baking Powder.
  • Fold This Mixture Into The Egg Yolk Mixture And Set Aside.
  • With Clean Beaters, Beat The Egg Whites Until Stiff Peaks Form, 3 To 4 Minutes.
  • Fold The Egg Whites Into The Batter Until Just Combined.
  • Turn The Batter Into The Prepared Pan.
  • Tent The Pan With Aluminum Foil, And Place The Pan In The Oven.
  • Bake The Cake For 20 Minutes, Then Remove The Foil And Bake Until Golden Brown And Cooked Through, 45 To 50 Minutes More.
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Course; Cake

Frances Virginia Hot Milk Sponge Cake With Lemon Filling

Frances Virginia Hot Milk Sponge Cake With Lemon Filling

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Ingredients

Makes: 12 To 16 Servings

Lemon Filling

Cake

Instructions

  • For The Lemon Filling, Place The Sugar, Flour, And Salt In A Medium-Size Saucepan, And Stir To Combine.
  • Beat The Egg Yolks With The Water And Lemon Juice And Whisk Into The Dry Ingredients.
  • Stir And Cook Over Medium-High Heat Until The Mixture Comes To A Boil, Then Reduce The Heat To Medium And Whisk And Cook For 2 Minutes More.
  • Remove The Pan From The Heat, And Whisk In The Zest And Butter.
  • Pour The Filling Into A Bowl, And Cover With Plastic Wrap.
  • Chill In The Refrigerator Until It Is Thick And Spreadable, About 3 Hours.
  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Grease And Flour Three 9″ Cake Pans, And Shake Out The Excess Flour.
  • Set The Pans Aside.
  • Crack The Eggs Into A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed For 30 Seconds To Combine.
  • Gradually Add The Sugar While Beating Until Fluffy, 2 To 3 Minutes More.
  • Set The Mixture Aside.
  • Sift The 2 Cups Of Flour Twice, And Then Add To The Egg Mixture A Little At A Time, Beating On Low Speed Until Just Combined, 30 To 45 Seconds.
  • Place The Milk And Butter In A Medium-Size Saucepan Over Medium-High Heat.
  • Stir Until The Butter Melts And The Mixture Comes Just To A Boil, About 4 Minutes.
  • Slowly Pour The Butter And Milk Into The Batter While Beating On Medium Speed Until Smooth, 3 To 4 Minutes.
  • The Batter Will Be Thin.
  • Sift The Remaining 1 Tablespoon Flour With The Baking Powder And Salt, And Beat On Low Speed Into The Batter With The Vanilla And Almond Extract Until Just Combined, 1 Minute.
  • Divide The Batter Between The Prepared Pans, And Place The Pans In The Oven.
  • If Your Oven Is Not Large Enough To Place 3 Pans On One Rack, Place 2 On The Center Rack, And Place 1 Pan On The Rack Above, Watching To Make Sure The Cake Does Not Overbake.
  • Bake The Cake Until It Is Lightly Golden Brown, 18 To 22 Minutes.
  • Remove The Layers From The Oven, And Place Them On Wire Racks To Cool For 10 Minutes.
  • Run A Knife Around The Edges Of The Pans, Give The Pans A Gentle Shake, And Invert The Cakes Once And Then Again So They Rest Right Side Up On The Racks To Completely Cool, 30 Minutes.
  • To Assemble The Cake, Place 1 Layer On A Cake Plate Or Platter And Spread Half Of The Filling To Within ½” Of The Edges.
  • Top With A Second Layer, And Spread With The Other Half Of The Filling.
  • Place The Third Layer On Top.
  • Place These Layers And Filling Back Into The Refrigerator To Chill For 30 Minutes.
  • While The Cake Is Chilling, Make The Icing.
  • To Finish The Assembly, Remove The Cake From The Refrigerator, And Frost The Top And Sides Of The Cake.
  • Slice And Serve.
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Course; Cake

George Washington Carver’s Peanut Cake

George Washington Carver’s Peanut Cake

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Ingredients

Makes: 12 To 18 Servings

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 375°F.
  • Grease And Flour An 18″ × 12″ Broiler (Dripping) Pan, And Set The Pan Aside.
  • Grind The Peanuts In A Food Processor Fitted With A Steel Blade Until They Resemble Coarse Meal, About 1 Minute.
  • Set The Peanuts Aside.
  • Place The Lard And Brown Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Fluffy, 1 To 2 Minutes.
  • Add The Molasses And Beat Until Combined, About 30 Seconds More.
  • Set The Mixture Aside.
  • Place The Ground Peanuts, Flour, Cinnamon, Baking Soda, Salt, Cloves, And Nutmeg In A Large Bowl, And Stir To Combine Well.
  • Add These Dry Ingredients Alternately With The Water To The Lard Mixture, Beginning And Ending With The Flour Mixture.
  • Beat Just Until Combined, Scraping The Bowl Often.
  • At The Last, Beat In The Egg Until Smooth.
  • Turn The Batter Into The Prepared Pan, And Place The Pan In The Oven For 10 Minutes.
  • After 10 Minutes, Open The Oven Door And Quickly And Carefully Sift The Confectioners’ Sugar Over The Top Of The Cake.
  • Close The Oven Door.
  • Continue To Bake Until The Top Springs Back And A Toothpick Inserted In The Center Comes Out Clean, 15 To 20 Minutes More.
  • Remove The Pan To A Wire Rack To Cool Until Ready To Serve.

Notes & Wine Advice

Take Care When Using A Dripping Pan (Broiler Pan), Because If It Is Dark, The Cake Will Bake More Quickly—In About 25 Minutes—Than If You Are Using A Shiny Metal Pan—About 30 Minutes.
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Course; Cake / Nuts

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

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Ingredients

Makes: 8 Servings

Pineapple Topping

Cake

Instructions

  • For The Topping, Put The Butter In A 10″ Cast-Iron Skillet And Place Over Medium-Low Heat To Melt.
  • Remove The Pan From The Heat, And Stir In The Brown Sugar.
  • Spread Out The Butter And Sugar Mixture In The Bottom Of The Pan.
  • Drain The Pineapple Slices, And Place Them In An Artistic Fashion On Top.
  • If You Have Extra Slices, You Can Slice Them In Half Or Into Chunks And Arrange Around Or Inside The Whole Slices.
  • If Desired, Place A Cherry In The Center Of Each Pineapple Slice.
  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Sift The Flour, Baking Powder, And Salt Into A Small Bowl And Set Aside.
  • Place The Butter And ½ Cup Of The Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Creamy, 1 Minute.
  • Add The Egg Yolks, Lemon Zest, Lemon Juice, And Vanilla And Blend Until Smooth.
  • In A Small Bowl, Stir Together The Sour Cream And Pineapple Juice.
  • Beginning And Ending With The Flour Mixture, Alternately Add The Flour And Sour Cream To The Batter, Blending Only Enough To Combine.
  • The Batter Will Be Thick.
  • Place The Egg Whites In A Large Mixing Bowl, And Beat With Clean Beaters On High Speed Until Soft Peaks Form, 2 Minutes.
  • Add The Remaining ¼ Cup Sugar, Gradually, While Beating On High Speed Until Stiff Peaks Form, 1 To 2 Minutes More.
  • Fold The Egg Whites Into The Batter.
  • Carefully Pour The Batter Over The Pineapple Slices, And Place The Pan In The Oven.
  • Bake Until The Cake Is Golden Brown And Firm To The Touch, 25 To 30 Minutes.
  • Remove The Cake From The Oven, And Let It Cool In The Pan For 10 Minutes.
  • Run A Knife Around The Edges Of The Pan, Invert The Pan Onto A Large Platter, And Serve Warm.
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Course; Cake / Fruit

The Blitz Torte

The Blitz Torte

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Ingredients

Makes: 8 To 12 Servings

Custard Filling

Cake

Topping

Instructions

  • For The Filling, Place The Milk In A Medium-Size Saucepan Over Medium-High Heat, Stirring, Until Steamy And Bubbles Form At The Edges, About 1 Minute.
  • Do Not Boil.
  • Remove The Pan From The Heat.
  • In A Small Bowl, Stir Together The Sugar And Cornstarch.
  • Slowly Whisk The Hot Milk Into The Sugar Mixture Until Smooth.
  • Place The Egg Yolks In The Top Pan Insert Of A Double Boiler.
  • Gradually Whisk In The Hot Milk Mixture.
  • Place This Pan Over An Inch Of Simmering Water In The Bottom Of The Double Boiler.
  • Cook, Stirring, Over Medium-Low Heat Until The Mixture Thickens, 10 To 12 Minutes.
  • Remove The Pan From The Heat, And Remove The Top Insert From The Double Boiler.
  • Whisk Until It Cools Down A Bit, About 2 Minutes.
  • Whisk In The Vanilla, And Set The Custard Aside To Cool While You Bake The Cake.
  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Grease And Flour Two 8″ Round Cake Pans With Removable Sides Or Bottoms.
  • Shake Out The Excess Flour, And Set The Pans Aside.
  • Place The Butter In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium-High Speed Until Creamy, About 1 Minute.
  • Beat In The Sugar Until The Mixture Is Creamy And Light, About 2 Minutes.
  • Add The Egg Yolks, One At A Time, And The Vanilla And Milk, And Beat Until Smooth, 30 Seconds More.
  • In A Separate Bowl, Sift Together The Flour And Baking Powder.
  • Add Gradually To The Batter, Beating On Low In 3 Additions, Until Smooth And Just Combined.
  • Divide The Batter Between The 2 Prepared Pans And Set Aside.
  • For The Meringue Topping, Place The Egg Whites In A Large Mixing Bowl, And Beat With An Electric Mixer On High Speed Until Soft Peaks Form, 2 Minutes.
  • Add 1 Cup Of The Sugar To The Whites Gradually, Beating On High Until Stiff Peaks Form, 1 Minute More.
  • Gently And Carefully Spread The Meringue Onto The Top Of The Cake Batter.
  • Sprinkle The Top Of The Meringue With Almonds, The Remaining 1 Tablespoon Sugar, And Cinnamon.
  • Place The Pans In The Oven, And Bake Until The Meringue Has Lightly Browned And A Toothpick Inserted In The Center Comes Out Clean, 28 To 32 Minutes.
  • Remove The Pans From The Oven, And Place On Wire Racks To Cool Completely, About 30 Minutes.
  • When The Cakes Have Cooled, Run A Knife Around The Edges Of The Pans To Loosen The Cakes, Removing The Sides Or The Bottom.
  • Run A Thin Knife Underneath The Layers To Remove Them From The Bottom Of The Pan.
  • Place 1 Layer On A Serving Plate And Spread The Custard Filling Over It.
  • Top With The Second Layer.
  • Slice And Serve.

Notes & Wine Advice

Cake Note:
If You Are Not Using The Custard Right Away, Transfer It To A Heatproof Bowl, Cover With Plastic Wrap, And Refrigerate Up To 1 Day In Advance.
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Course; Pie

Black Walnut Cake

Black Walnut Cake

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Ingredients

Makes: 12 Servings

  • Butter And Flour For Prepping The Pan
  • 1 Cup Chopped Black Walnuts
  • ½ Cup 1 Stick Unsalted Butter, At Room Temperature
  • 1 Cup Light Brown Sugar Firmly Packed
  • 2 Large Eggs Separated
  • 1½ Cups Sifted All-Purpose Flour Reserving 1 Teaspoon
  • 1 Heaping Teaspoon Baking Powder
  • ½ Cup Water
  • ¼ Teaspoon Salt

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Grease A 9″ Loaf Pan With Butter And Dust With Flour.
  • Shake Out The Extra Flour, And Set The Pan Aside.
  • Place The Chopped Black Walnuts On A Baking Pan And Place In The Oven To Toast While The Oven Preheats.
  • Let Them Toast For 5 To 7 Minutes, And Let The Nuts Cool On The Pan.
  • Place The Butter And Brown Sugar In A Large Mixing Bowl, And Blend With An Electric Mixer On Medium-High Speed Until Fluffy And Pale Yellow In Color, About 3 Minutes.
  • Add The Egg Yolks, One At A Time, Beating Well After Each Addition, Scraping The Bowl As Needed.
  • Set This Batter Aside.
  • Sift The Flour And Baking Powder Into A Small Bowl.
  • Fold A Third Of The Flour Mixture Into The Reserved Batter With A Rubber Spatula, And Add Half Of The Water.
  • Add Another Third Of The Flour Mixture, And Then The Rest Of The Water, And The Final Third Of The Flour.
  • Toss The Toasted Nuts With The Reserved 1 Teaspoon Flour, And Fold These Into The Batter.
  • In A Medium-Size Bowl, Beat The Egg Whites And Salt With An Electric Mixer On High Speed Until Stiff Peaks Form, 3 To 4 Minutes.
  • Fold The Egg Whites Into The Batter, Just Until Combined, Being Careful To Incorporate The Egg Whites But Not Overbeat Them.
  • Pour The Batter Into The Prepared Pan, Smoothing The Top With The Spatula, And Place The Pan In The Oven.
  • Bake The Cake Until The Top Is Golden Brown And A Toothpick Inserted In The Center Comes Out Clean, 42 To 47 Minutes.
  • Place The Loaf Pan On A Wire Rack To Cool For 10 Minutes, Then Invert The Cake Once And Then Again To Cool Right Side Up On The Rack To Room Temperature, 1 Hour.
  • Slice And Serve.
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Course; Cake / Nuts

Edith Warner’s Chocolate Loaf Cake

Edith Warner’s Chocolate Loaf Cake

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Ingredients

Makes: 10 To 12 Servings

Cake

Icing

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 250°F.
  • Lightly Grease And Flour A 9″ × 5″ Loaf Pan, And Shake Out The Excess Flour.
  • Set The Pan Aside.
  • For The Cake, Sift Together The Flour, Baking Powder, And Salt, And Set Aside.
  • Place The Chocolate And Butter In A Small Saucepan And Melt, Stirring Constantly, Over Low Heat.
  • Pour The Sugar Into A Mixing Bowl And Pour The Melted Chocolate And Butter Over It.
  • Blend With An Electric Mixer On Low Speed Until The Mixture Is Combined But Still Grainy, 30 To 45 Seconds, Or By Hand For 1 To 2 Minutes.
  • Turn Off The Mixer, Add A Third Of The Flour Mixture And Half Of The Milk, Blend On Low Speed To Combine, Then Add Another Third Of The Flour, Then The Remaining Milk, And End With The Rest Of The Flour Mixture, Blending Or Stirring By Hand Until Just Combined.
  • Stop The Mixer And Scrape Down The Sides Of The Bowl With A Rubber Spatula.
  • Add The Eggs, And Beat On Medium Until The Batter Increases In Volume, 1 Minute More.
  • Spoon The Batter Into The Prepared Pan And Place The Pan In The Oven.
  • Bake For 15 Minutes.
  • Then Without Removing The Pan From The Oven, Increase The Temperature To 275°F.
  • Bake For 15 Minutes.
  • Increase The Oven Temperature To 300°F, And Bake For 45 Minutes More, Or Until The Top Is Firm When Lightly Pressed With A Finger.
  • Remove The Pan From The Oven To A Wire Rack To Cool For 20 Minutes.
  • Run A Knife Around The Edges Of The Pan To Loosen The Cake.
  • Turn It Out On The Rack To Cool Completely, Right Side Up, 40 To 45 Minutes.
  • For The Icing, Place The Confectioners’ Sugar, Cocoa, And Salt In A Medium-Size Mixing Bowl, And Whisk To Combine.
  • Whisk In The Melted Butter And Coffee Until The Icing Is Spreadable.
  • Spread The Icing Over The Top And Down The Sides Of The Cake.
  • Slice And Serve.
  • High-Altitude Tip: Ironically, In The High Elevations Of New Mexico, This Cake Cannot Be Successfully Baked In A Loaf Pan Because It Will Not Rise.
  • You Need To Decrease The Baking Powder To 1 Teaspoon, Increase The Milk By 1 Tablespoon, And Bake The Cake In A 9″ Round Pan If Baking At High Altitude.
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Course; Cake / Chocolate